Jeremy Crow of Knoxville wins national contest for recipe

PRINCETON, NJ -- The votes are in and America has chosen the very best appetizers from the "Got An App For That?" Pretzel Crisps® Appetizer Contest. Jeremy Crow of Knoxville won the cheese and bacon category with his Blue Cheese Bacon Dip recipe.

On March 19th, the snack brand began its search for the tastiest pairings from its community of 235,000 plus Facebook fans.

Crowe won a year's supply of Pretzel Crisps, a copy of the "Got An App for That?" recipe book, and $1,000.

To view the winning "Got An App For That?" Pretzel Crisps® Appetizer Contest recipes and to download a National Pretzel Day "buy one, get one" free coupon (quantities limited), visit www.facebook.com/pretzelcrisps.

Blue Cheese Bacon Dip

• 1 med onion
• 1 tablespoon butter
• 1 4oz pkg Smokehaus blue cheese
• 10 Strips Bacon
• 1 tablespoon garlic
• 1 8 oz pkg cream cheese at room temperature
• Salt and pepper to taste


Chop onion into small dice and caramelize with the butter in a large skillet on medium heat for 8-10 min. Remove from skillet and set aside in a large bowl to cool.

Cook bacon in same skillet until crispy and easily crumbles. Remove to clean plate and pat with paper towels to remove excess grease.

Crumble or finely chop bacon and place in bowl with onions and the blue cheese. Add the softened cream cheese and mix well. Season with salt and pepper to taste.

Part 2: Bourbon Soaked Figs

• 1 pkg mission figs (7oz)
• 2 cups bourbon

Remove stems from dried figs and slice them in half-length wise so that you have rounds about the size of a quarter. Soak figs in bourbon. For a stronger flavor go 2+ hours , for a milder flavor let them go 1 hour or less.

Drain bourbon off figs and pat them dry with a towel. Place figs on a baking sheet in a 350 degree oven until they are dry but still pliable. Approximately 10-12 min. Place a tsp of dip on Everything Pretzel Crisps and garnish with fig, chives and toasted sesame seeds.

Published April 27, 2012